Top 5 Recipes from December

In summer, spending time in a hot kitchen is less than enjoyable! Mostly because you’re missing out on sunshine and adventures. That’s why we loved seeing the wonderful summer recipes our Cocobella community created this December, and we’ve chosen our five favourite here. With a balance of classics and some more adventurous recipes, this month’s theme was fresh, fast and nourishing!

Getting busy in the kitchen with Cocobella? Don’t forget to tag @purecocobella and #cocobellarecipes, we love seeing what you’re up to!

In a food processor, add the cashews and almonds and process into crumbs. Add the dates and salt. Process again to form the base and press this mixture into a lined cake tin (preferably with a removable base for easy removal. @mindful_moose used a 22cm tart tin).

Drain and rinse the cashews well. Add them into a high-powered blender or food processor, along with the remaining ingredients. Blend until completely smooth. Pour into the base and smooth out the top. Place in the freezer to set for a couple of hours, or just leave it in the fridge overnight. Top with sliced kiwifruit and coconut.

This tasty coconut curry is the perfect weeknight meal; easy, nutritious and flexible enough to use whatever leftovers are in the fridge!

Ingredients

1 tbsp curry powder (a good quality one is key because this is where the flavour lies – @whatlizloves usually uses Gourmet Organic herbs- Indian Curry Powder (health food stores) or Clive of India hot madras Curry Powder from Coles or Woolworths) 1 tsp of cumin 1 cup steamed pumpkin with the skin on (@whatlizlves usually uses about a ¼ – 1/2 a Jap pumpkin)1 cup of Cocobella Straight Up coconut water Lots of other veggies of your choice (including frozen organic varieties from the supermarket, or anything in the fridge past it’s prime that you’d like to use up!)

Start by sautéing any veg in water that may require it (@whatlizloves likes to start with zucchini), then add all the spices and allow to cook until aromatic (1-2mins). Next add in the frozen veggies and allow these to slightly soften, toss in the pre-steamed pumpkin and quickly cook to caramelise. Once the pumpkin starts to colour pour over the coconut water, bring to the boil then simmer. Any veggies that require steaming will cook whilst it’s simmering away and the curry will become thick and creamy after about 10 mins.

Serve with rice, fresh avocado, papadums and a big dollop of Cocobella coconut yoghurt on top.